(16 ounce) package baby carrots
tablespoons butter or margarine
tablespoons brown sugar
tablespoon Dijon mustard
teaspoon ground ginger
In a saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Place carrots in a serving dish and keep warm. In the same pan, melt butter. Add brown sugar, mustard, ginger and salt; cook and stir over medium heat until sugar is dissolved. Pour over carrots and toss to coat.